Goan fish curry

This Goan fish curry is really easy to make, packed with flavor & spice, and ready in less than 30 minutes. A delicious dish that’s way better than take out.

I have a few cookbooks which I dip in to now and then when I have a few minutes to breathe. I used to use them much more, but these days it’s more occasional inspiration or for the details on favorites. A couple are favorite writers, others are from particular regions, and I know pretty much what I’ll find in each.

I’ve been meaning to make another fish curry for a while, and so when it was announced this month’s Fish Friday Foodies’ theme was going to be Indian fish curry, it was the perfect excuse. I went straight for my Indian cookbook and after a little debate, decided to try a Goan fish curry.

What defines a Goan fish curry?

India has a large stretch of coastline and so fish is common in the cuisines of these areas. There are definite regional variations in the flavors used, although some spices are common, as is coconut milk.

Goan fish curries are generally made with:

coconut milk,

a range of common curry spices and

something to give a distinct slight sourness, usually from tamarind but it can be vinegar or other ingredients.

Part of this hot-sour flavor comes from incorporating Portuguese influences (the use of wine/vinegar or similar in cooking) into the more typical Indian flavors.

This curry was a little too spicy for the kids, so I made a kid-friendly salmon curry for them, but we instantly loved it. It’s full of wonderful spiced flavor, in a creamy coconut sauce with a slight tang from the tamarind. It’s quick and easy enough to be great for a busy night as well. Forget take out, this Goan fish curry is so much better both flavor-wise and it’s healthier.

How it’s made

I’ve adapted a few recipes to give something that was fairly authentic without being overly complex. While it might look like there are a lot of ingredients, this Goan fish curry is really easy to make. The long list is mainly for the spice mix or masala which gives it so much depth of flavor.

You make the masala first, by toasting the whole spices, crushing them along with the garlic and ginger then mix in the rest. Soften the onion a little then add the masala and mix. Next, add some tomato and fresh chili, then the coconut milk and tamarind. Finally add the fish to cook in the flavorful sauce in only a few minutes.

What kind of fish is best?

There are a few options on fish for this dish. Typically you might see it with pomfret, a flat fish, in India but that’s not something I have ever seen here. Although you add it towards the end so it doesn’t have too long to break up, I’d still recommend a relatively firm white fish. I used haddock and it worked really well.

There is so much flavor in this Goan fish curry that comes together so quickly and easily. Creamy coconut, enough spice without being over the top, and plenty of depth of flavor. It’s definitely going back on our menu soon, and I hope it will go on yours too.

Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.

Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.

Finely dice the chilis and onion. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.

Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chili and let the liquid almost disappear (a minute).

Cut the fish into large bite-sized chunks.

Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.

Serve over rice.

Nutrition Facts

Goan fish curry

Amount Per Serving

Calories 534Calories from Fat 297

% Daily Value*

Total Fat 33g51%

Saturated Fat 27g135%

Cholesterol 122mg41%

Sodium 949mg40%

Potassium 1208mg35%

Total Carbohydrates 22g7%

Dietary Fiber 4g16%

Sugars 9g

Protein 41g82%

Vitamin A22.2%

Vitamin C24.2%

Calcium9.7%

Iron33%

* Percent Daily Values are based on a 2000 calorie diet.

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WOW! thank you for an amazing recipe. Have been searching for a Goan fish curry for a long time, this was easy and simply devine! My husband (fussy curry eater) loved every part of it. Will be definately on our family favourite list. Do yourself and your family a favour and TRY it, its awesome.

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Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too! Read More…

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